20190105 Ginger Carrot Lemon Cider 
All Grain Recipe
Submitted By: AlandCam (Shared)
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| Brewer: Al, Cam, Ann | |
| Batch Size: 15.00 gal | Style: Specialty Cider/Perry (C2F) |
| Boil Size: 19.89 gal | Style Guide: BJCP 2015 |
| Color: 20.8 SRM | Equipment: BrewEasy™ 20 Gallon |
| Bitterness: 0.0 IBUs | Boil Time: 60 min |
| Est OG: 1.058 (14.4° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 0.987 SG (-3.5° P) | Fermentation: Ale, Two Stage |
| ABV: 9.5% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 110 lbs |
Carrot (1.0 SRM) |
Sugar |
1 |
| 8 lbs |
Candi Sugar, Amber [Boil] (75.0 SRM) |
Sugar |
2 |
| 8 lbs |
Cane (Beet) Sugar [Boil] (0.0 SRM) |
Sugar |
3 |
| 6.00 items |
Ginger Root (Boil 60 min) |
Misc |
4 |
| 4.00 lbs |
Raisin (Boil 0 min) |
Misc |
5 |
| 2.00 qt |
Lemon (Boil 0 min) |
Misc |
6 |
| 1.0 pkgs |
Abbey Ale (White Labs #WLP530) |
Yeast |
7 |
| 1.0 pkgs |
Farmhouse Saison (Inland Island #INIS-291) |
Yeast |
8 |
| 1.0 pkgs |
Trappist High Gravity (Wyeast Labs #3787) |
Yeast |
9 |
Notes
Washed, trimmed ends, and shredded carrots.
Put all carrots in mash tun and run 22 gallons of 180 F water through for 3 hours. Brix of 2.8 after two hours, carrots still have some flavor. Ran 200 F water through for another hour and let drain out into boil kettle, brix 3 (1.011). Next time try 200 F water for 2 hours. Add raisons and ginger to boil in hop bags. Add candi sugar and other sugar. Add lemon juice and rind at 180 F. Chill and pitch.
Lager: 3/3/19, 1.000, sweeter, crowd favorite
Farmhouse Saison: 1/22/19 1.000, 3/3/19 1.000 sweeter cloudy finished cider, orangish color, second favorite
530+3787: 3/3/19 1.002 clear, spicy, crisp, less sweet than saison version, Golden color, third favoriteThis Recipe Has Not Been Rated
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